Mar 28, 2024  
2020-2021 Undergraduate Catalog 
    
2020-2021 Undergraduate Catalog This is not the most recent catalog version; be sure you are viewing the appropriate catalog year.

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CHEM 321 - Sensory Analysis of Fermented Products


Instruction in the use of senses to analyze and describe fermented foods and beverages. Students will learn how to identify faults in products and correlate with productions. Particular emphasis will be placed on the individual sense-active chemicals, statistical analysis of sensory testing and the design of testing panels.

Cross-Listed with FERM 421  

Credit 2 hrs Normal (A-F)
May not be repeated for additional credit

Course Rotation: Winter

Prerequisites - CHEM 270  or CHEM 371   
Other Restrictions -
Restriction by Major -
Restriction by Class - Undergraduate standing

Additional Information:

Keywords: Chemistry , fermentation  
Equivalent Courses: FERM 421 
Updates: New Course 1/2019, effective Fall 2019


Summer 2024 Course Sections

Fall 2024 Course Sections




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